Ingredients:
1 Tablespoon garlic, minced
1 Tablespoon ginger, peeled and minced
1 Tablespoon coconut aminos
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 ½ pounds medium shrimp, peeled and deveined (about 36 shrimp)
2/3 cup coconut milk
1 ¼ cup uncooked brown rice
¾ cup shredded carrot
2 mangoes, diced
1 red bell pepper, diced
½ cup green onions, sliced
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh cilantro or 1 teaspoon freeze dried
2 Tablespoon fresh lime juice
½ teaspoon salt
Directions:
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
Combine coconut milk and remaining amount of water needed to cook 1 ½ cup brown rice (look at your package for amounts on this) in a medium saucepan; bring to a boil. Add rice. Cover, reduce heat and simmer 40-50 minutes (again, check your package for a time on this) or until liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with oil; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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